Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to a 24cm (base measurement) fluted tart tin, with removable base. Use a glass to press mixture firmly over base and side of pan. Transfer to the freezer.

Use an electric beater to beat the condensed milk, cream and honey in a large bowl until the mixture has tripled in volume. Pour over the biscuit base and smooth the surface. Place in the freezer overnight to set.

Meanwhile, to make the praline, line a baking tray with non-stick baking paper. Spread the macadamia nuts over the tray. Combine the sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium and bring to a simmer. Cook, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes or until golden. Pour over the macadamias. Set aside to cool. Break into shards.

Combine the sugar, water and cinnamon stick in a saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to a simmer. Cook, without stirring, for 5 minutes or until syrup thickens. Remove from heat. Stir in extra honey. Set aside for 15 minutes to cool. Remove the cinnamon stick.

Top the tart with praline shards and drizzle over cinnamon syrup to serve.